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Lactose-free cultured dairy drink with probiotic kefir cultures and fruit flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
8.8g
· 58%
Protein
3.1g
· 20%
Fat
1.5g
· 22%
Fiber
0.1g
Vitamins
B12
0.38µg · 16% DV
B2
0.17mg · 13% DV
B5
0.35mg · 7% DV
Vitamin C
5.5mg · 6% DV
Minerals
Phosphorus
92mg · 13% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
3.2µg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.95g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
It has 59 calories per 100g. The total calories will vary based on your serving size.
This kefir provides 3.1g protein per 100g. That makes it a practical dairy-based option for adding some protein.
It contains 8.8g carbohydrates per 100g. Whether that is high depends on the portion you drink.
Per 100g, it has 59 calories, 3.1g protein, and 1.5g fat. It fits omnivore, vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Its glycemic index is 35. This may be useful for people who monitor glycemic impact.
It contains 3.1g protein per 100g. Its 8.8g carbs and 1.5g fat may also contribute to satiety depending on the portion.
There are 1.5g fat per 100g. This can help if you are tracking fat intake.
Yes, but only a small amount. It has 0.1g fiber per 100g.
Yes. It contains dairy, so it is not suitable for people with a dairy allergy.
Yes, it is classified as a processed food. Processing level can be an important factor when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.